Going out for Valentine’s Day? Pff. Paying too much to sit in a restaurant where everyone is stuck ordering the same tired pre-fixe menu is not our idea of love. Staying in is the new romance, even if it’s just you and your bestie — or you and dessert. If there’s one day that deserves a completely indulgent, homemade cake, this is it. And what a cake to make: Fudgy chocolate, topped with whipped cream and luscious cherries, decorated with — what else? — Hershey’s Kisses. Technically, this cake serves 12, but we won’t judge if it’s just you and a big spoon.
- 1 teaspoon vanilla extract
- 1/2 cup butter or margarine (1 stick), melted
- 1/2 cup whipping cream, chilled
- 1 can cherry pie filling (21 oz.), chilled
- 1 3/4 cups Hershey’s Chocolate Kisses
- 1 1/4 cups granulated sugar
- 1/4 teaspoon baking powder
- 2 eggs
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 package cream cheese (8 oz.) , softened
- 1/2 cup Hershey’s Cocoa
- 2/3 cup aall-purposeflour
- Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.
- Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
- Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
- Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan using foil, then remove foil).
- Just before serving, put chocolates in a 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert.